Velveeta Chicken Spaghetti
Velveeta Chicken Spaghetti is the ultimate comfort food casserole, combining tender chicken, perfectly cooked spaghetti, and a rich, creamy cheese sauce that’s irresistibly indulgent. This family-friendly recipe is packed with bold flavors thanks to a zesty kick from diced tomatoes with green chilies and the velvety smoothness of melted Velveeta cheese. Quick and easy to prepare, it features a medley of pantry staples like cream of mushroom and cream of chicken soups, all brought together with sautéed onions, bell peppers, and a touch of seasoning. Perfect for weeknight dinners or potlucks, this dish is baked to bubbly perfection and can be topped with shredded cheddar for an extra cheesy finish. Warm, hearty, and full of flavor, Velveeta Chicken Spaghetti is sure to become a household favorite!
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Recipe Information
Ingredients
- 12 oz spaghetti
- 1 lb chicken breast
- 16 oz Velveeta cheese
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1 can diced tomatoes with green chilies (e.g., Rotel)
- 1 cup chicken broth
- 2 tbsp butter
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 1 tsp garlic powder
- 0.5 tsp salt
- 0.5 tsp black pepper
- 1 cup shredded cheddar cheese (optional for topping)
Instructions
Cook spaghetti according to package instructions in a large pot of salted boiling water. Drain and set aside.
In a large skillet, melt butter over medium heat. Add diced onion and green bell pepper, cooking for 3-4 minutes until softened.
Add the chicken breasts to the skillet and season with garlic powder, salt, and black pepper. Cook the chicken until fully cooked, about 6-8 minutes per side. Remove from skillet and shred or chop the chicken into bite-sized pieces.
In the same skillet, add the cream of mushroom soup, cream of chicken soup, diced tomatoes with green chilies, and chicken broth. Stir to combine and heat until simmering.
Cut the Velveeta cheese into cubes and add to the skillet. Stir constantly until the cheese is completely melted and the sauce is smooth.
Add the shredded chicken and cooked spaghetti to the cheese sauce. Toss everything together to coat evenly.
Transfer the mixture to a greased 9x13-inch baking dish. Optional: Sprinkle shredded cheddar cheese over the top if desired.
Bake in a preheated oven at 350°F (175°C) for 20 minutes until bubbly and heated through.
Remove from the oven and let cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
3687 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.7 g | 256% | |
| Saturated Fat | 114.2 g | 571% | |
| Polyunsaturated Fat | 9.2 g | ||
| Cholesterol | 936 mg | 312% | |
| Sodium | 13708 mg | 596% | |
| Total Carbohydrate | 220.5 g | 80% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 64.8 g | ||
| Protein | 279.5 g | 559% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 3854 mg | 296% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 3106 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
